Manchego & Sheepy

Our friends at Many Fold Farm make a variety of seasonal, farmstead cheeses from the ewes’ milk produced on their farm. Named for the ruins of an old dairy, Condor’s Ruin is only made during the milking season (and that’s right now!). Read More

Kinderhook Creek is the newest darling from New York's Old Chatham Sheepherding Company. Made from 100% pure East Friesian sheep's milk, we mature this cheese to tangy, mushroomy perfection in the caves below our shop. Read More

This farmhouse cheese from Valencia, Spain is one of the most ''snackable'' I've had in quite some time, and part of my job is to eat cheese all day, so that's saying something. Buttery, rich, and sweet, with a compliant texture. Made with pasteurized Guirra sheep milk. Read More

Said to be one of the first cheeses ever produced, this gem from Aquitaine, France has only gotten better with age. The wheels here at Murray’s are rumored to descend from those produced by Aristee, Apollo’s sheepherding son. Read More

This is a New World spin on Manchego, classic of the Old World. Same nutty, rich profile and sweet, mellow finish - but made with cow's milk from Wisconsin's dairymen. 2011 American Cheese Society Winner Read More

Perhaps Spain’s most famous cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning the traditional recipe must use 100% Manchega sheep milk. The breed has proven sturdy enough over the centuries to traverse the rocky, arid central plateau region of La Mancha – where cows just can’t hang. Read More